Methods of enhancing puffing and expansion of food products

Abstract

Methods for producing food products having an enhanced microwaveability are disclosed. The methods comprise preparing a food product mixture which is comprised of at least a food product and water, adding a seasoning to the mixture and shaping the mixture in a form suitable for microwaving such that the mixture has a moisture content in the range from about 1% to about 20% by weight of the mixture. Food products prepared by the mixture are also disclosed.

What is claimed is:  
     
       1. A method for preparing a food product having enhanced puffing characteristics, comprising: 
       (a) preparing a mixture of a food product selected from the group consisting of potatoes, mung beans, wheat, corn, soy beans, rice, rice powders, tapioca bean starches and water;  
       (b) adding a first seasoning to the mixture;  
       (c) forming the mixture into a sheet;  
       (d) treating the sheet with steam at a temperature and for a time sufficient to form alpha latices; and  
       (e) forming the steam treated sheet into shaped pieces. and drying the pieces to a moisture content in the range of from about 1% to about 20% by weight of the pieces.  
     
     
       2. The method of  claim 1  wherein the moisture content of the pieces is from about 8% to about 15% by weight of the pieces. 
     
     
       3. The method of  claim 1  wherein the moisture content of the pieces is from about 12% to about 14% by weight of the pieces. 
     
     
       4. The method of  claim 1  wherein the moisture content of the pieces is from about 8% to about 12% by weight of the pieces. 
     
     
       5. The method of  claim 1  wherein the moisture content of the pieces is about 12% by weight of the pieces. 
     
     
       6. The method of  claim 1  wherein the food product is 100% potato starch. 
     
     
       7. The method of  claim 1  wherein the seasoning is selected from the group consisting of salt, vinegar, barbeque seasoning, nacho seasoning, sour cream and onion seasoning, sweet and sour seasoning, sweet seasoning, hot seasoning, spicy seasoning, chicken flavor seasoning, savory flavor seasoning, MSG, HVP, and Yeast Autolysates. 
     
     
       8. The method of  claim 1  wherein the sheet is cooled for two hours. 
     
     
       9. The method of  claim 1  wherein the sheet is cut into square, rectangular or round pieces. 
     
     
       10. The method of  claim 1  wherein the pieces are dried to a moisture content of 12 to 14%. 
     
     
       11. The method of  claim 1  wherein the pieces have a thickness of from 0.4 to 2.0 mm. 
     
     
       12. The method of  claim 9  wherein the pieces have a thickness in the range from 0.9 to 1.4 mm. 
     
     
       13. The method of  claim 1  wherein the pieces are dried at a temperature in the range from 40 to 45° for a period of time from 2 to 2.5 hours. 
     
     
       14. A method for preparing a puffable food product having enhanced puffability comprising: 
       (a) mixing potato starch and water at a temperature in the range from 55 to 70° C. for a period of from 4 to 6 minutes;  
       (b) forming the mixture from step a) into a sheet:  
       (c) subjecting the sheet to steam at a temperature from 95 to 100° C. for a time from 5 to 7 minutes;  
       (d) cooling the sheets from step c);  
       (e) forming individual pieces of the food product in desired geometric shapes by cutting the sheets: and  
       (f) subjecting the individual pieces to drying conditions to reduce the moisture content thereof to 8 to 15%.